| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Pies &, Pastries | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | c | Sifted Flour |
| 1/2 | ts | Salt |
| 1/2 | c | Shortening |
| 4 | tb | (To 5) Cold Water |
| 2 | c | Sifted Flour |
| 1 | ts | Salt |
| 2/3 | c | Shortening |
| 5 | tb | (To 7) Cold Water |
INSTRUCTIONS
SINGLE CRUST DOUBLE CRUST Sift flour and salt together; cut in shortening with pastry blender till pieces are the size of small peas. (For extra tender pastry, cut in half the shortening till like cornmeal. Cut in remaining shortening until like small peas.) Sprinkle 1 tablespoon water over part of mixture. Gently toss with fork; push to side of bowl. (For double crust form into separate balls.) Flatten on lightly floured surface by pressing with edge of hand 3 times across in both directions. Roll from center to edge til 1/8 inch thick. Posted to recipelu-digest Volume 01 Number 342 by James and Susan Kirkland <kirkland@gj.net> on Dec 05, 1997
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